2. Then slice off the big thorns of the fish belly.
3. Slice the fish at about 30 degrees with a diagonal knife into slices about 2 to 3 mm thick, trying to be consistent in size and thickness to ensure that they can be matured at the same time.
4. Take a suitable container for the fillets and put in enough salt. Chongqing masters will add a little monosodium glutamate (MSG) when doing so. Because there is no longer a second seasoning, this time to put the amount of salt to determine the flavor of the finished dish, must be moderate.
5. With the hands of the fish slices grabbed evenly grabbed up sticky marinade, be sure to catch the salt flavor into the fish slices.
6. Fish bones can be chopped into several sections.
7. Prepare dried red pepper knots and green peppercorns, coriander leaves.
8. Cook the soybean sprouts in salted water, drain and spread in a bowl with a bottom.
9. Boil fish head and bones in boiling water with salt for five or six minutes.
10. Fish out the fish bones on the bean sprouts.
11. Add mung bean starch to the fish fillets.
12. Scratch well and scratch sticky, if too dry can add a trace of water.
13. When the water rolls again, add the fish fillets, keeping the fire high in the meantime.
14. Fish slices white, rolled that fish out, not easy to cook for a long time, no more than a minute. Fish slices out of the code on the fish bone.
15. Cooking fish slices at the same time another pot, the salad oil to seventy percent heat, fish slices cooked in the frying pan is also put into the dry red pepper section and green pepper frying incense.
16. To the dry red pepper began to turn brownish red, even the oil together into the bowl.
17. Garnish with a few coriander leaves and finish.